Description
The Elvis Presley Cake is a moist Southern-style dessert made with yellow cake mix, sweet crushed pineapple, and a rich cream cheese frosting, offering a luscious tropical flavor with a creamy finish.
Ingredients
- 1 box yellow cake mix (plus ingredients as per package: typically eggs, oil, and water)
- 1 can (20 oz) crushed pineapple with juice
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 package (8 oz) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- Optional: 1/2 cup chopped pecans or walnuts for garnish
Instructions
- Preheat oven and prepare yellow cake according to package directions using a 9×13-inch pan.
- While the cake is still warm, poke holes all over the top with a fork or spoon handle.
- In a saucepan, combine crushed pineapple (with juice) and granulated sugar. Bring to a boil and simmer until slightly thickened.
- Pour warm pineapple mixture evenly over the cake, allowing it to soak into the holes. Let the cake cool completely.
- For the frosting, beat softened cream cheese and butter until smooth.
- Add powdered sugar and vanilla extract, and beat until light and fluffy.
- Spread frosting evenly over the cooled cake.
- Optional: Sprinkle chopped pecans or walnuts on top before serving.
Notes
- Best served chilled or at room temperature.
- Can be made a day ahead for enhanced flavor.
- Store in an airtight container in the refrigerator for up to 5 days.
- To reheat, microwave individual slices for 10-15 seconds.
- Unfrosted cake can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 32g
- Sodium: 280mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
